Homestyle Chicken Pot Pie with Flaky Crust Recipe
Classic Chicken Pot Pie with a creamy vegetable and shredded chicken filling encased in a flaky double crust. This comforting dish blends tender chicken, peas, corn, carrots, and herbs in a rich sauce, perfect for a hearty family meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 3 boneless skinless chicken breasts (cooked and shredded)
- 1 cup yellow onion, chopped
- 1 cup carrots, peeled and chopped small
- 3/4 cup celery, chopped small
- 1/2 cup (1 stick) butter
- 2 tablespoons vegetable or canola oil
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3/4 cup heavy whipping cream
- 1 small bag frozen peas (10 to 12 ounces)
- 1 small bag frozen corn (10 to 12 ounces)
- 1 small bag frozen pearl onions (optional)
- 1 tablespoon fresh rosemary, chopped finely
- 1 tablespoon fresh parsley, chopped finely
- Salt and black pepper to taste
Crust
- Pie crust for double crust (homemade or store-bought)
- 1 egg (for egg wash, not listed but implied for brushing)
Instructions
- Preheat the oven: Set your oven to 375°F and prepare a half sheet pan lined with parchment paper to catch any drips during baking.
- Cook vegetables: In a large cast iron skillet over medium heat, warm the oil and butter. Add chopped onions, carrots, and celery. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
- Add flour: Sprinkle flour over the cooked vegetables and stir continuously for 1–2 minutes to cook out the raw flavor and form a roux.
- Create sauce: Gradually pour in the chicken broth and heavy cream while stirring frequently. Continue until the mixture thickens into a creamy consistency. Remove from heat.
- Add vegetables and seasoning: Stir in the frozen peas, corn, and pearl onions (if using). Season with black pepper and add the finely chopped rosemary and parsley. Adjust thickness with more chicken stock if needed.
- Combine chicken: Add the shredded cooked chicken to the filling and mix thoroughly to combine all ingredients evenly.
- Prepare crust base: On a lightly floured surface, roll out one pie crust into a circle and place it into a greased 10- to 12-inch cast iron skillet or glass pie plate.
- Add filling: Spoon the chicken and vegetable filling evenly into the crust-lined dish.
- Cover with top crust: Roll out the second pie crust and place it over the filling. Trim and press edges together, then roll under and seal the edges firmly. Cut several vents in the top crust to allow steam escape.
- Apply egg wash: Using a pastry brush, lightly brush the top crust with beaten egg to achieve a golden-brown finish during baking.
- Bake: Place the assembled chicken pot pie on the prepared half sheet pan and bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.
- Cool and serve: Allow the pie to cool for 10 to 15 minutes to set before slicing and serving.
Notes
- Use cooked, shredded chicken breast to ensure the filling is tender and flavorful.
- If you do not have fresh rosemary or parsley, dried herbs can be substituted at about one-third the fresh quantity.
- Adding pearl onions is optional but adds a sweet onion flavor and texture contrast.
- An egg wash is made by beating one egg with a tablespoon of water; this helps the crust brown beautifully.
- Letting the pie rest after baking allows the filling to thicken and makes serving easier.
- To speed up preparation, leftover cooked chicken or rotisserie chicken can be used.
Keywords: chicken pot pie, comfort food, savory pie, creamy chicken recipe, classic American pie, homemade pot pie
